LASAGNE This recipe can easily be doubled, and I would suggest layering it in a roasting pan. Serves 6-8 675 g/1½ lb lasagne sheets 50 g/¾ cup grated Parmesan cheese For the meat sauce 4 onions, chopped 60 ml/4 tablespoons oil 900 g/2 lb minced beef 900 g/2 lb minced pork 2 tins (175 g/6
WINTER SALAD OF COUNTRY HAM WITH BEETS, ENDIVE AND LAMB’S LETTUCE Endive and lamb’s lettuce are among the treats of winter, a glimpse of green along with the seasonal roots on the vegetable stand. Teamed with beets for color and hazelnuts for crunch, they are a classic French combination, delicious with thin slices of Smithfield
THREE CHEESE MACARONI Macaroni was the first pasta to capture the English palate in the simple form of macaroni cheese. First the dish was based on familiar Cheddar, but soon more trendy versions emerged, featuring two or three types of cheese such as this brisk blue Stilton with a creamy goat cheese. A glass of
WINTER GRATIN DAUPHINOIS Gratin dauphinois, the French sister of scalloped potatoes, must be the ultimate comfort food in winter. This superlative version was passed on to me by Chef Fernand Chambrette, a brilliant, cantankerous man whose cooking on a good day was legendary (don’t mention the bad days). The chef used to simmer the potatoes
FIFTEEN -MINUTE MINESTRONE I know purists may shudder at the notion of putting together a version of minestrone in 15 minutes, but it’s precisely the integrity of such a classic recipe that makes it a good point of departure. Admittedly, for speed we have to omit slow-cooking vegetables like carrot, cabbage, and fennel. Leek must
ROAST PIGEON WITH THYME, RASPBERRIES, AND WHISKY GRAVY Inspiration for this recipe comes from Scotland, a country famous for its raspberries, and above all its grouse, game birds that can fly at nearly 60 miles an hour. Grouse are dark-fleshed and pungent, and pigeon or guinea hen is the nearest readily available alternative, Serves 4
EGGPLANT PARMIGIANA Forget those dowdy restaurant concoctions of generation ago. Homemade Parmigiana is light and wonderfully intense in flavor as the eggplant slices are baked with a brushing of oil rather than fried, and the tomatoes are only lightly cooked to a purée. Serves 6 3 medium eggplants (about 900 g/2 lb) 175 ml/¾ cup
CHOCOLATE SOUFFLÉ The richest possible chocolate soufflé, using no flour. Serves 4 125 g/4 oz dark chocolate, chopped. 125 ml/½ cup strong black coffee 3 egg yolks ½ teaspoon vanilla extract 5 egg whites 30 g/2 tablespoons caster sugar Confectioners’ sugar (for sprinkling) To Serve Chantilly cream made with 4 fl oz/125 ml heavy cream.